Salmone Mediterraneo (wild salmon stuffed with sun-dried tomatoes, feta, basil, red peppers and finished with Genovese), Pappardelle al Cinghiale (slow-roasted wild boar seasoned with Italian spices and tossed in a special sauce over pappardelle pasta), Verdure alla Griglia (grilled portabella mushroom, eggplant, zucchini and tomato tower served over tomato basil cream soup) and Filetto Alpina (filet mignon stuffed with prosciutto and Romano cheese, topped with rosemary-enhanced cream sauce, served on top a roasted portabella mushroom) are included on the list of entrées.

Reservations recommended. Call (508) 767-1818.

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Nick Viapiano closed his restaurant Gumbo, 65 Water St., Worcester, for a short time, reopening it this week under a new name, Canal Bar & Grille.

Gumbo’s menu featured Southern Louisiana’s traditional foods and classic dishes, such as jambalaya and gumbo. “There were regular customers who liked the menu, but not enough to keep the restaurant going,” said Viapiano. “It (the restaurant) wasn’t making it.”

Customers’ feedback had a lot to do with the name and menu changes, according to Viapiano, who said Canal Bar & Grille features dishes similar to what is offered at his other restaurant, Flip Flops, 680 Main St., Holden.

Derek Claydon, who has worked at restaurants in Southboro and Worcester, is new chef at Canal Bar & Grille.

Gift cards purchased at Gumbo will be honored at the new restaurant, according to Viapiano. But Groupons bought for Gumbo will not be honored at Canal Bar & Grille. Viapiano said Groupon is responsible for any refunds to customers who purchased its discounted gift certificates.

“After Work” specials, such as half-priced appetizers, will be offered from 4 to 6 p.m.

The restaurant will open at noon for lunch beginning Feb. 15.

Minor cosmetic changes have been made at the restaurant, according to Viapiano.

“I think customers will be happy with the food and spirits at Canal Bar & Grille,” he said. “The place is customer-friendly.”

Visit www.canalbarandgrille.com for menu information.

In a recent e-mail, a Telegram & Gazette reader wrote, “I really enjoyed Gumbo’s food and atmosphere. It was a restaurant that was truly different and special. I can only hope that somehow they regroup.”

The bar and lounge offers a “cosmopolitan atmosphere” that features an extensive wine collection and wines by the glass.

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The Girl Scouts of Central and Western Massachusetts held the annual Fork it Over culinary competition and fundraiser Feb. 5 in Coral Seafood Restaurant in Worcester.

Great success!

Chefs were asked to use Girl Scout cookies in Savory and Sweet categories.

The chefs and culinary students did a great job creating tasty and interesting dishes.

Judges choice winners:

First place in Savory category: Blackstone Valley Regional Technical High School in Upton for Thai Chicken Fingers with Peanut Sauce. Do-si-dos Girl Scout cookies were used to coat the chicken. The school also prepared Not So Thin Mint Chips, handmade potato chips dipped halfway in a Thin Mint cookie and chocolate coating.

The Publick House in Sturbridge took second place for its Trefoils Turkey Cheddar Pot Pie. The Trefoils cookies were used as crust on top of the pie. Cheddar cheese was sprinkled on top and baked until melted.

First place in Sweet category: Savor, Catering by SMG, the exclusive food and beverage provider of the DCU Center in Worcester, for Frozen Dulce de Leche Crème Brûlée with Benedictine Sauce. Dulce de Leche Caramel Girl Scout cookies were used in an egg and cream mixture that topped the crème brûlée.

Worcester Technical High School in Worcester won second place with Have Samoa Fudge. The fudge mixture included the popular Samoas Girl Scout cookies.

I was a judge with Lon Breedlove, director of membership services for Massachusetts Restaurant Association, and Bob Murdock of Destination Worcester.

The People’s Choice Awards:

First place in Savory category: The Publick House in Sturbridge for Trefoils Turkey Cheddar Pot Pie. Peppercorn’s Grille & Tavern in Worcester took second place with Stuffed Berry Burst Pork Tenderloin. Thank U Berry Munch Girl Scout cookies were ingredients in the stuffing.

First place in Sweet category: Savor, Catering by SMG at DCU Center.

There was a tie for second place between Z Café in Worcester for Chocolate Samoas Smothered Cupcakes and Pepper’s Fine Catering in Northboro for Dulce de Leche Gingerbread With Warm Apples and Cider Sauce.

Buca di Beppo Italian Restaurants will salute all Boy Scouts with a special dining offer Feb. 8 in honor of the 103rd anniversary of the Boy Scouts of America.

Cub Scouts and Boy Scouts who present their neckerchief at any Buca di Beppo restaurant location will receive either a free kids meal (ages 10 and younger), or $10 off any purchase. Offer valid for dine-in only with coupon. For coupon, visit http://www.bucadibeppo.com.

If you have a tidbit for this column, call (508) 868-5282, or send email to bhoulefood@gmail.com.